Production Manager manages operations of production areas to ensure that volume, cost, waste, and quality standards are achieved. Follows overall production schedules to manage staffing and establish daily and shift production goals. Being a Production Manager monitors shift production metrics to identify and resolve issues and implement process improvements. Coordinates maintenance, turnarounds, and downtime for efficiency and speed. Additionally, Production Manager ensures that staff training processes, equipment, gear, and tool requirements are fulfilled to comply with health and safety regulations. Coaches teams in best practices to provide a safe and efficient work environment and resolve escalated issues and problems. Typically requires a bachelor's degree. Typically reports to a senior manager. The Production Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be a Production Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (Copyright 2024 Salary.com)
At Ajinomoto Health & Nutrition, we are making significant advances in food and health with new ideas and innovative technologies. We are seeking candidates with energy and enthusiasm to be part of our growing team throughout North America. As an Ajinomoto Health & Nutrition employee, you are part of a diverse, innovative, and collaborative community committed to enhancing lives through nutrition and health. Our team is committed to providing amino acid-based solutions that create better lives for all.
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Ajinomoto Cambrooke, Inc. is an Equal Opportunity Employer-Vets/Disabled, committed to a diverse workforce. If you need assistance with completion of an application for employment, please contact Human Resources Department at 978-862-1980.
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